Put the broccoli, mushrooms, sweet pepper, onion, 1 teaspoon Italian seasoning, and tamari in a large bowl, and toss to combine. Spread the broccoli mixture in a single layer on one of the

prepared baking sheets. Put the eggplant, olive oil, and 1 teaspoon Italian seasoning in a large bowl and toss gently to coat. Place the eggplant in a single layer on the other prepared baking sheet. Put the 2 sheets of vegetables in the oven and bake for 10 minutes, or until crisp-tender. Remove and cool slightly while preparing the dough.

To make the crust, put the flour, baking powder, 1 teaspoon Italian seasoning, wheat germ, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the olive oil and water, and mix with a spoon until incorporated. If the dough is too wet to form into a ball, add more flour, 1 tablespoon at a time, until the dough holds together easily. If the dough is too dry to form into a ball, add more water, 1 tablespoon at a time, until the dough holds together easily. Form the dough into a ball and knead for 1 minute. (Add a bit more water, 1 teaspoon at a time, if the dough seems too stiff to roll out.)

Lightly dust a wooden board or clean, nonporous work surface. Divide the dough in half and place one half on the prepared work surface. Roll out the dough into an approximately 6 x 9 inch rectangle. Place the rolled-out dough on a clean, nonstick 11 x 17 inch rimmed baking sheet. Press in an even layer to fill half of the baking sheet, rolling the edges inward to make a crust. Repeat with the remaining dough on the other half of the same baking sheet, pressing the two halves together to form a large pizza crust. Spread 11/2 cups of marinara in a thin, even layer over the crust, adding more marinara if needed to cover the entire crust. Arrange the partially roasted vegetables over the sauce. Sprinkle the olives (if using) over the vegetables. Sprinkle 1 teaspoon Italian seasoning over the top. Bake for 20 to 25 minutes, until the crust is just beginning to crisp. Top with the vegan cheese (if using). Bake for an additional 5 to 10 minutes or until the vegetables are soft, the vegan cheese has melted, and the bottom of the crust is crisp and golden.

Put the baking sheet on a wire rack and cool for 6 to 8 minutes. Cut into squares and serve warm.

Polenta Pizza

Makes 4 servings

CRUST

3 cups, plus 2 tablespoons filtered or spring water

1 cup polenta (corn grits)

1 teaspoon dried basil

1/4 teaspoon sea salt

TOPPING

2 cloves minced garlic

1/4 teaspoon extra-virgin olive oil (optional)

3 medium-large tomatoes, sliced

4 tablespoons chopped fresh basil

1 teaspoon Italian seasoning

1/8 teaspoon crushed red pepper

Freshly ground sea salt

Freshly ground pepper

5 to 10 marinated artichoke hearts, cut in half

Make the polenta by bringing the water to a boil in a medium sauce pan over medium heat. Decrease the heat to medium-low or low. Pour the polenta steadily into the water, while stirring constantly. Stir in the basil and salt. Stir the polenta frequently for 25 to 30 minutes, or until it is thickened. (The polenta is ready when it easily comes away from the side of the pan and supports a wooden spoon.)

Pour the polenta onto a 12-inch pizza pan and carefully spread into an even layer using a rubber spatula. (The edges of the crust should be slightly raised to hold the toppings in place.)

Refrigerate for 1 to 2 hours, or until firm to the touch. (The polenta crust may be made the day before, covered, and refrigerated overnight.)

Preheat the oven to 400 degrees F. Bake the crust for 12 minutes. Put the pan on a wire rack and let stand for 5 to 10 minutes.

Put the garlic and olive oil (if using) in a small bowl and stir to combine. Arrange the tomato slices on top of the crust by overlapping them in a spiral fashion, leaving 1/4 inch of the crust exposed on the outer perimeter. Sprinkle the garlic over the tomato slices. Sprinkle 2 tablespoons chopped fresh basil over the tomatoes and garlic. Top with the Italian seasoning and red pepper. Season with salt and pepper.

Arrange the artichokes on top of the pizza. Sprinkle the remaining 2 tablespoons chopped fresh basil over the pizza. Bake for 15 minutes. Increase the heat to 425 degrees F and bake for 15 to 25 minutes more, or until the crust is crisp and the tomatoes are bubbling hot. Put the pan on a wire rack and cool for 5 to 10 minutes. Slice and serve hot.

Put a tortilla on a large plate. Brush both sides of the tortilla with a thin layer of olive oil. Repeat with the second tortilla. Put the tortillas on the prepared baking sheet. Put the beans in a medium bowl and lightly mash them using a potato masher or large fork. Spread half of the mashed beans in an even layer on each tortilla, leaving a slight margin around the edge for a “crust.”

Chop the spring greens chiffonade-style. Arrange half of the greens on top of each bean layer. Sprinkle the greens with the crushed red pepper. Arrange the tomatoes in a single layer over the greens and sprinkle with the basil, oregano, and salt. Cut the pepper into 6 slices.

Arrange 3 slices of the sweet pepper over the tomatoes on each pizza.

Bake for 20 minutes. Remove the pizzas from the oven and top with vegan cheese (if using).

Bake for 5 to 10 minutes, or until the vegan cheese is melted. Serve at once with Almond Parmesan on the side, if desired.

Almond Parmesan

1/2 cup raw almonds

1/4 teaspoon sea salt, plus more as needed

Put the almonds and salt in a blender and process until the consistency of crumbled Parmesan cheese is achieved. Taste and add more salt, if desired.